Lentil, roast beetroot and baby carrot salad

Cooking Salads Lentil, roast beetroot and baby carrot salad

Served toasty warm, this colourful, comforting salad combines roasted sweet root vegies with French lentils.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place beetroot and carrots in a single layer on the tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until golden and tender.
  2. Meanwhile, place the lentils and water in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender. Drain well.
  3. Place the lentils, onion, vinegar and oil in a bowl. Gently stir to combine. Set aside for 5 minutes.
  4. Add the beetroot, carrot, pepitas, mint and parsley to the lentil mixture. Season with pepper. Toss to combine.

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4 beetroots, peeled, cut into thin wedges
1 bunch baby carrots, trimmed, peeled, halved lengthwise if large
160g French green lentils
1L water
1/2 red onion, finely chopped
1 tbs balsamic vinegar
2 tsp olive oil
45g pepitas, lightly toasted
2 tbs chopped fresh mint
2 tbs chopped fresh continental parsley

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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